Chocolate Chip Pumpkin Bread Recipe
Daily Value: 19%
Kidney-Friendly, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||19µg||5%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
- Cooking spray, for greasing
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups sugar
- 3/4 cup butter, softened
- 4 eggs
- 1/2 cup water
- One 15-ounce can pumpkin
- 1 cup plus 2 tablespoons semisweet chocolate chips
- 2 tablespoons pecans, chopped
- 2 teaspoons sugar
Preheat the oven to 350 degrees.
Grease the bottoms of two 8-by-4-inch loaf pans. In a medium-sized bowl, stir together the flour, baking soda, salt, cinnamon, and nutmeg until mixed.
In a large bowl, beat the sugar and the butter with an electric mixer on medium speed until creamy. Add the eggs, one at a time, beating after each one is added. Beat in the water and pumpkin. Add the flour mixture and beat until mixed. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with the remaining chocolate chips, pecans, and sugar.
Bake for 1 hour to 1 hour, 15 minutes, until a toothpick inserted into the center of the loaf comes out clean. Allow the loaves to cool in the pans for 10 minutes before removing.
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